An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.

How Baking Works explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between.

Among other additions, How Baking Works, Third edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods.

This detailed and informative guide features:

• An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods
• Practical exercises and experiments that vividly illustrate how different ingredients function
• Photographs and illustrations that show the science of baking at work
• End-of-chapter discussion and review questions that reinforce key concepts and test learning

Contents

1. Introduction to Baking
2. Heat Transfer
3. Overview of the Baking Process
4. Sensory Properties of Food
5. Wheat Flour
6. Variety Grains and Flours
7. Gluten
8. Sugar and Other Sweeteners
9. Fats, Oils, and Emulsifiers
10. Eggs and Egg Products
11. Leavening Agents
12. Thickening and Gelling Agents
13. Milk and Milk Products
14. Nuts and Seeds
15. Cocoa and Chocolate Products
16. Fruit and Fruit Products
17. Natural and Artificial Flavorings
18. Baking for Health and Wellness

Index

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